You Must Try This: Tibetan Momo Dumplings with Spicy Chutney

Dumplings don't last long around these parts, whether they're potstickers, pierogi, gnocchi, or our newest darling, Tibetan momos. The name alone makes me want to grab a pair of chopsticks and pop one in my mouth. Have you ever tried them?

I have been completely entranced with the idea of making momos since stumbling across them on Soma Rathore's blog eCurry. She describes eating these tender meat-filled dumplings on mornings in Darjeeling while looking out over the Himalayas. "The crisp fresh mountain air does things with your appetite," she says, and "...that spicy chutney on the side makes you lose control."

The recipe varies, but most momos are filled with a mixture of ground meat (traditionally yak), ginger, garlic, and onions. Vegetarian versions are also made with potatoes, cabbage, or freshly-made cheese. The "spicy chutney" that Soma mentions is universal: a spicy tomato dipping sauce perfect for making all the flavors sing.

I think it's time for a momo-making party, don't you? Here is Soma's recipe: